Vegan Pumpkin Cheesecake

This Vegan Pumpkin Cheesecake recipe features a rich and creamy filling and a deliciously spiced and crunchy graham cracker crust. Make this easy dessert for the holidays or any time of year!

A slice of vegan pumpkin cheesecake is on a plate with vegan whipped cream on top. The rest of the cheesecake is behind it.

This creamy, rich vegan pumpkin pie cheesecake is a perfect addition to your holiday dessert table. It is a dairy-free, egg-free and flavorful addition to your holiday celebration! Do you ever have a recipe so delicious that you hesitate to share it? That’s how I feel about this recipe. This pumpkin cheesecake is so yummy that my husband requests it as his “Birthday Cake.”

The thing about a vegan cheesecake is that it still has the rich flavors but without that heavy feeling you often get after eating a cow milk-based cheesecake. I have served this to many non-vegan friends, who all agree it tastes great.

Vegan cheesecake has fewer overall calories, fat, and cholesterol than a cow milk-based cheesecake, so even if you’re not vegan, it might be worth giving it a try.

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Crust — Make this dairy-free graham cracker crust for the base
  • Pumpkin — You’ll need one 15-ounce can solid-pack pumpkin
  • Brown sugar — You can use light or dark or even homemade brown sugar.
  • Vegan Soy Creamer — Use a rich, thick soy creamer (or fat from a can of coconut milk).
  • Flavoring — I use both vanilla extract and optional bourbon liqueur (I use rum.)
  • Cornstarch — You can substitute arrowroot powder.
  • Spices — We’ll use both ground cinnamon and pumpkin pie spice.
  • Vegan cream cheese  — You’ll need two 8-ounce containers at room temperature.
  • Sauce — Use this vegan caramel sauce as an optional topping.

What Makes This Recipe Shine?

  • A graham cracker crust creates the perfect buttery and crispy crust
  • Cornstarch is a great thickener for this cheesecake, making it creamy and smooth
  • Pumpkin pie spice adds the perfect blend of warm spices, making every bite irresistible and delicious!
A spoon hovers over a slice of cheesecake, drizzling whipped cream over the top.

Marly’s Tips

To make a vegan gluten-free pumpkin cheesecake, use gluten-free graham crackers.

How To Serve Cheesecake

After the vegan pumpkin cheesecake has chilled in the fridge, it will firm up, resulting in a nice, creamy cheesecake filling.

The next step will be to remove the sides of the springform pan. Once you cut the slices, you can serve them with a drizzle of the date caramel sauce and/or vegan whipped cream.

Storage Tips

Store this cheesecake in the fridge for up to 5 days. You can also freeze it. To do that, wrap it tightly in plastic wrap and then cover it with either a plastic freezer bag or a freezer-safe container. It will keep up to 3 months. To thaw, transfer it to the fridge overnight or leave it out at room temperature.

Two slices of vegan pumpkin cheesecake have whipped cream on top and sit next to  a small pumpkin.

More Vegan Cheesecake

Here are even more vegan cheesecake recipes to devour:

That’s it for this vegan pumpkin cheesecake recipe!

A slice of vegan pumpkin cheesecake have whipped cream on top

Vegan Pumpkin Cheesecake

This vegan pumpkin cheesecake is an indulgent dessert with a graham cracker crust and creamy pumpkin filling. It's perfect for your holiday baking.
5 from 2 votes
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Resting Time: 4 hours
Total Time: 5 hours 15 minutes
Servings: 12
Calories: 208kcal


  • 1 vegan graham cracker crust
  • 1 ½ cups canned solid-pack pumpkin 1 can
  • ½ cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 tablespoons vegan soy creamer (or fat from a can of coconut milk)
  • 1 teaspoon vanilla extract
  • 1 tablespoon bourbon liqueur optional (I use rum)
  • 1 tablespoon cornstarch
  • 1 ½ teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • 2 8 oz packages vegan cream cheese at room temperature (see note)
  • vegan caramel sauce optional


  • Use a 9-inch springform pan, lock sides, and grease pan.
  • Make the graham cracker crust. When ready, press the mixture evenly across the bottom and up to about an inch on the sides of the pan. Chill crust for 30 minutes to an hour.
    The crust has been pressed into the bottom of the pan.

For the Pumpkin Cheesecake Filling

  • Put oven rack in the middle position. Preheat oven to 350°F/175°C.
  • In the same food processor bowl (no need to even wash it), add the pumpkin, sugars, vegan creamer, vanilla, liqueur (if using), cornstarch, spices, and salt. Pulse in quick bursts until the ingredients are combined. Add vegan cream cheese and pulse again until creamy and smooth. Be sure to use a spatula to push down any ingredients along the sides of the food processor bowl.
  • Pour filling into the crust, smoothing the top with a spatula.
    A cheesecake is in the pan wrapped with aluminum foil.
  • Baking without a water bath: Place the pan in a shallow baking pan. Bake until the center is just set, 50 to 60 minutes. Turn the heat off and leave the cheesecake in the oven for another hour.
  • Baking with a water bath: Wrap the bottom and sides of the springform pan with foil. Place the pan in a larger roasting pan. Place the roasting pan in the oven and pour about 2 cups of water into the roasting pan. Close the oven door and bake the cheesecake for 55 to 60 minutes. The center of the cheesecake should be slightly jiggly. Turn the heat off and leave the cheesecake in the oven for another hour.
  • Cool cheesecake completely in pan on a rack, about 3 hours. Then cover and refrigerate for 3 to 4 hours (or overnight).
  • To serve, remove sides of the pan and bring to room temperature. Serve with vegan caramel sauce and vegan whipped cream.
  • Baked cheesecake can be chilled, covered, up to 5 days (if it lasts that long!) in the fridge. It can also be frozen. I prefer to cut it into individual slices. These will keep in the freezer for up to 2 months.

Recommended Equipment

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Calories: 208kcal | Carbohydrates: 36g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 182mg | Potassium: 115mg | Fiber: 2g | Sugar: 29g | Vitamin A: 4946IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.


3 Responses to Vegan Pumpkin Cheesecake

  1. Avatar thumbnail image for MarlyChantel Reply

    I’m confused by steps 3 and 4. Is there a first bake and then a water bath bake?

    • Avatar thumbnail image for MarlyMarly

      The awkward wording is fixed. Thanks, Chantel!

  2. Avatar thumbnail image for MarlyMindy@thesuburbanlife Reply

    5 stars
    Marly – this recipe may be enough to entice me to try a vegan recipe! First of all, love pumpkin. Second of all, love cheesecake. Have never tried “better than cream cheese” but if it is truly “better” than, you really can’t lose, huh? Thanks for the recipe! =)

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